Processing of Zizyphus jujuba
(1) technological process
Select → enucleated → soaking → boiled → soaked jujube → drying → packaging.
(2) key points of the process
1. Red jujube with full maturity, uniform size, bright red color, fleshy meat and high sugar content was selected as raw material. Get rid of mildew and spotted dates. Green jujube should not be used as raw material.
2. Use the enucleator to poke out the core, the diameter of the outlet should not be more than 0.7 cm, the caliber is intact, the hole is straight up and down, no broken head, and the needle eye is the same. The jujube kernel taken out can be used to process vinegar because of the jujube meat.
3. Soak the enucleated jujube into 60 ℃ hot water, gently stir, soak for about 20 minutes, wait for the jujube skin to spread slightly, the jujube flesh is swollen, and after eating through the water, you can remove the jujube skin and drain the surface moisture. Bubble washing, in addition to hygiene requirements, can stretch the jujube skin, eat sugar evenly when cooking, and have the same color.
4. Boil the sugar water with 10 kg of sugar, 10 kg of water and 12 g of citric acid. Then pour the soaked jujube into the pot and cook it over high heat. when the temperature reaches 90 ℃, pour the converted syrup into a stainless steel pot to cook for half an hour.
5. Soak the cooked jujube together with the original sugar solution into the sugar water with rose, honey, sweet-scented osmanthus, white sugar and other seasonings for 24 hours, until the jujube is full of syrup and the jujube is black and purple.
6. Dry the soaked jujube and rinse the surface syrup in hot water, fish it in a baking pan and send it to the baking room for baking. Keep the temperature of the roasting room at 60-70 ℃, bake for 12 hours, wait until the moisture content of sugar jujube drops to about 15%, and touch the hard meat with your hands.
7. Classify the packaged sugar jujube after baking. Choose the finished products of uniform size and bright purple, which are packaged and sold.
(3) quality indicators
The jujube is round, translucent, purplish red and bright in color, sweet-scented osmanthus fragrance, sweet taste, moderate softness and sugar content of more than 70%.
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Introduction of American Big Almond varieties
The most important cultivated variety in the United States, accounting for more than half of the production of almonds in the United States. Introduction and cultivation in China and many countries in the world, the flowering stage is medium and early, and the flowering stage is easy to suffer frost damage in mild winter years and late frost-prone areas, but there is a certain frost resistance in the early stage of flower buds. After 2-3 years of planting, it entered the fruiting period with stable and high yield, large and uniform fruit, average weight of 1.3 g-1.5 g, smooth, uniform, good appearance, light brown color and thin shell as paper (kernel rate 60% Rue 70%). Nuts ripen early, usually in late August and September
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Processing of sugar persimmon slices
1. Raw materials. Choose persimmons whose persimmons have turned yellow and have been deastringent as raw materials. 90 kilograms of persimmons, 30 kilograms of sugar and 20 kilograms of salt. two。 Raw material handling. Wash, peel, cut in half, cut off the pedicel and rinse with clean water. 3. Soak. Soak the persimmons in salt water containing 5 kilograms of salt and water to form 5% Mel. 6% for 12 hours, and the water should soak the persimmons. In order to avoid oxidation and blackening of persimmon, persimmon should be soaked while being treated. 4. Salt. Press the remaining 15 kilograms of salt into the same layer of persimmon fruit.
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